Roasted Golden Beet Hummus

Roasted Golden Beet Hummus

I learned the easiest method for roasting and peeling beets in a cooking class when I still lived in Denver. Instead of peeling the beets, roast them whole with the skin on. Once done, the skin peels effortlessly. Roast a couple beets so you can make this roasted golden beet hummus and a roasted beet salad with goat cheese and pistachios.

Roasted Golden Beet Hummus

Ingredients:
  • One 15 oz can organic chickpeas
  • 1 medium golden beet, roasted and peeled
  • 1 garlic clove
  • ⅓ cup tahini
  • ¼ cup chickpea liquid
  • 4 tablespoons avocado oil, or olive oil
  • 1 lemon, juiced
  • 1½ teaspoons sea salt
  • 2 teaspoons ground turmeric
  • pinch of ground cayenne pepper
  • sesame seeds to serve
Method
To roast the beets:
  • Preheat your oven to 400 degrees.
  • Wash and trim the beets of the tops and roots. Do not peel. Wrap each beet in foil and place on a rimmed baking sheet.
  • Roast for one hour. Remove from oven and allow to cool. To peel, run each beet under cool water, using your fingertips to gently slough off the skin. This should be very easy. Use a paring knife to remove the skin that won’t peel easily.
To make the hummus:
  • Drain the chickpeas reserving about ¼ cup of the chickpea liquid.
  • Pulse the chickpeas, garlic, and beet in a food processor until roughly chopped.
  • Add all ingredients to the bowl of a food processor or blender and blend on high until smooth, scraping down the sides of the bowl occasionally.
  • Season to taste with salt and cayenne pepper.
  • To serve, add an extra drizzle of avocado oil and sesame seeds and your favorite vegetables; I like celery sticks and radishes.


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